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Rux Martin/Houghton Mifflin Harcourt

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  • Book : Dorie's Cookies
    Precio:  $131,689.00
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    Book : Dorie's Cookies

    -Titulo Original : Dories Cookies-Fabricante : Rux Martin/Houghton Mifflin Harcourt-Descripcion Original: ). Over the course of her baking career, Dorie Greenspan has created more than 300 cookie recipes. Yet she has never written a book about them—until now. To merit her “three purple stars of approval,” every cookie had to be so special that it begged to be made again and again. Cookies for every taste and occasion are here. There are company treats like Portofignos, with chocolate dough and port-soaked figs, and lunch-box Blueberry Buttermilk Pie Bars. They Might Be Breakfast Cookies are packed with goodies—raisins, dried apples, dried cranberries, and oats— while Almond Crackle Cookies have just three ingredients. There are dozens of choices for the Christmas cookie swaps, including Little Rascals (German jam sandwich cookies with walnuts), Italian Saucissons (chocolate log cookies studded with dried fruit), and Snowy-Topped Brownie Drops. And who but America’s favorite baker could devise a cookie as intriguing as Pink-Peppercorn Thumbprints or as popular as the World Peace Cookie, with its 59 million Internet fans?   ...
  • Book : Zahav: A World Of Israeli Cooking - Michael Solomo...
    Precio:  $138,429.00
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    Book : Zahav: A World Of Israeli Cooking - Michael Solomo...

    -Titulo Original : Zahav: A World Of Israeli Cooking-Fabricante : Rux Martin/Houghton Mifflin Harcour...
  • Book : The Book On Pie Everything You Need To Know To Bake..
    Precio:  $118,769.00
    Expira: 10/03/2024
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    Book : The Book On Pie Everything You Need To Know To Bake..

    -Titulo Original : The Book On Pie: Everything You Need To Know To Bake Perfect Pies-Fabricante : Rux Martin/Houghton Mifflin Harcourt-Descripcion Original: A NEW YORK TIMES BESTSELLER Look no further than The Book on Pie for the only book on pie youll ever want or need. Erin Jeanne McDowell, New York Times contributing baker extraordinaire and top food stylist, wrote the book on pie, a comprehensive handbook that distills all youll ever need to know for making perfect pies. The Book on Pie starts with the basics, including ways to mix pie dough for extra flaky crusts, storage and freezing, recipe size conversions, and expert tips for decorating and styling, before diving into the recipes for all the different kinds of pies: fruit, custard, cream, chiffon, cold set, savory, and mini. Find everything from classics like Apple Pie and Pumpkin Pie, to more inspired recipes like Birthday-Cake Pie and Caramel Pork Pie with Chile and Scallions. Erin also suggests recommended pie doughs and toppings with each recipe for infinitely customizable pies: Mix and match Pumpkin Spice Pie Dough and Dark Chocolate Drippy Glaze with the Pumpkin Pie, or sub in the Chive Compound-Butter Crust for the Croque Madame Pielets . . . the possibilities are endless. With helpful tips, photographic guides, and inspirations-pie-deas-its almost like having Erin in the kitchen baking pies with you. Review “Great news for bakers: Erin Jeanne McDowell has gone all in on pie! Pies of every kind. So many crusts. And instructions as sharp as a lemon’s tang. Erin has an extraordinary talent for explaining-no matter how complex the technique, when she tells us how to do it, we get excited about it, we do it, and we succeed. It’s the McDowell wizardry.” -DORIE GREENSPAN, award-winning author of Everyday Dorie and Dorie’s Cookies “I am obsessed with Erin Jeanne McDowell’s book. As a non-baker, she has given me intense motivation to make pie-every recipe looks delicious. She’s gifted me bravado-every recipe is so clearly written that I don’t fear failure. And as a food fanatic, Erin has inspired me with both her classic recipes and her more creative flavor combinations.” -DANA COWIN, host of the Speaking Broadly podcast, and former editor-in-chief of Food & Wine “Erin Jeanne McDowell’s Book on Pie is a masterpiece, and so much more than just a cookbook. It’s full of informative recipes in Erin’s signature friendly style and gorgeous photos that take the guesswork out of how to make everything from perfect dough to some of the most beautiful decorative crusts, juicy fruit fillings, and towering gorgeous toppings I’ve ever seen. This book has something for everyone, from a beginning pie maker looking to learn the basics to a seasoned one looking to take their pies to the next level. I know I’ll be baking from it for years to come!” -YOSSY AREFI, author of Sweeter off the Vine and Snacking Cakes “With her friendly, hand-holding instructions and photos of exactly what your doughs and fillings should (and shouldn’t) look like, Erin Jeanne McDowell has done away with every worry that can vex and intimidate new pie bakers. In the world of The Book on Pie, with Erin cheering for you, pie is easy, pie is fun, pie is anything you want it to be.” -KRISTEN MIGLORE, creative director of Genius Food52 and author of Genius Recipes “With this tome, destined to become the pie-baking bible for many generations to come, Erin Jeanne McDowell takes us on the magnificent journey that made her fall in love with pie. Erin adeptly interweaves the love of home baking with the precision of professional pastry, all the while empowering the reader to be a better baker, without a hint of intimidation. By the end of making your first recipe, you won’t be able to decide what you love more: your newly acquired pie skills or Erin herself. For me, it’s a tie.” -UMBER AHMAD, founder of Mah-Ze-Dahr Bakery McDowell, baking columnist for Food52, hits the mark in this expert guide to pie making, both sweet and savory. Beginning with a chapter on doughs and crusts, MacDowell lays a ...
  • Book : Maangchis Big Book Of Korean Cooking From Everyday...
    Precio:  $117,699.00
    Expira: 18/05/2022
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    Book : Maangchis Big Book Of Korean Cooking From Everyday...

    -Titulo Original : Maangchis Big Book Of Korean Cooking: From Everyday Meals To Celebration Cuisine-Fabricante : Rux Martin/Houghton Mifflin Harcourt-Descripcion Original: The New York Times Best Cookbooks of Fall 2019Eater Best Fall Cookbooks 2019Bon Appetits Fall Cookbooks Weve Been Waiting All Summer For Amazons Pick for Best Fall Cookbooks 2019Forbes Finds 15 New Cookbooks for Fall 2019 The definitive book on Korean cuisine by “YouTubes Korean Julia Child”* and the author of Maangchi’s Real Korean Cooking *New York Times Despite the huge popularity of Korean restaurants, there has been no comprehensive book on Korean cooking-until now. Maangchi’s Big Book of Korean Cooking is a wide, deep journey to the heart of a food-obsessed culture. The book contains the favorite dishes Maangchi has perfected over the years, from Korean barbecue and fried chicken to bulgogi and bibimbap. It explores topics not covered in other Korean cookbooks, from the vegan fare of Buddhist mountain temples to the inventive snacks of street vendors to the healthful, beautiful lunch boxes Korean mothers make for their kids. Maangchi has updated and improved the traditional dishes, without losing their authentic spirit. Among the features: * Spectacular party food, from homemade clear rice liquor to sweet, spicy, sour baby back ribs * Side plates that support and complement every Korean meal * Soups, hotpots, and stews, from bone broth to tofu stews * An array of different kimchis * A detailed photographic chapter on Korean cooking techniques Hundreds of striking, full-color photos by Maangchi show Korean ingredients so the cook knows exactly what to buy, step-by-step techniques for each recipe, and tempting close-ups of every dish. Review Maangchi’s Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine is her second book, an even more comprehensive take on Korean home cooking than the first - think Julia Child’s iconic Mastering the Art of French Cooking, but with bibimbap. -Eater Reading Maangchi’s Big Book of Korean Cooking is like being on a WhatsApp chain with my friends’ moms. There are photos of ingredients to buy (Sempio soy sauce, tubes of soft tofu) and recipes that go beyond KBBQ (chicken ginseng soup, Korean temple-style vegetables), all in the same tone that makes Maangchi feel like everyone’s auntie. -Elyse Inamine, digital restaurant editor, for Bon Appetit About the Author MAANGCHI (Hammer in Korean) was born and raised in South Korea, where she learned the fundamentals of home cooking from her relatives. A former counselor for victims of domestic violence and movie extra, she is the founder-owner of maangchi , the top online destination for Korean cooking. She also has her own YouTube channel. She lives in New York City.Martha Rose Shulman writes the popular recipe feature entitled “Recipes for Health” for the New York Times Food section and is the award-winning author of more than twenty-five cookbooks, including The Simple Art of Vegetarian Cooking,The Very Best of Recipes for Health, Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine (named one of the six best vegetarian cookbooks of the last twenty-five years by Cooking Light), Mediterranean Light, Provençal Light, and Entertaining Light. Her food combines pleasure and health, drawing largely from the cuisines of the Mediterranean, inherently healthy cuisines with big flavors. Martha also works as a writing collaborator with chefs. She has coauthored two James Beard Award-winning cookbooks, The Secrets of Baking with pastry chef Sherry Yard and The Art of French Pastry with Jacquy Pfeiffer. She has also coauthored books with Wolfgang Puck, Dean Ornish, Mark Peel, Pati Jinich, and the Culinary Institute of America...
  • Book : The Apprentice My Life In The Kitchen - Pépin,...
    Precio:  $57,809.00
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    Book : The Apprentice My Life In The Kitchen - Pépin,...

    -Titulo Original : The Apprentice My Life In The Kitchen-Fabricante : Rux Martin/Houghton Mifflin Harcourt-Descripcion Original: In this captivating memoir, the man whom Julia Child has called “the best chef in America” tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award-winning superstar who taught millions of Americans how to cook and shaped the nation’s tastes in the bargain. We see young Jacques as a homesick six-year-old boy in war-ravaged France, working on a farm in exchange for food, dodging bombs, and bearing witness as German soldiers capture his father, a fighter in the Resistance. Soon Jacques is caught up in the hurly-burly action of his mothers cafe, where he proves a natural. He endures a literal trial by fire and works his way up the ladder in the feudal system of France’s most famous restaurant, finally becoming Charles de Gaulle’s personal chef, watching the world being refashioned from the other side of the kitchen door. When he comes to America, Jacques immediately falls in with a small group of as-yet-unknown food lovers, including Craig Claiborne, James Beard, and Julia Child, whose adventures redefine American food. Through it all, Jacques proves himself to be a master of the American art of reinvention: earning a graduate degree from Columbia University, turning down a job as John F. Kennedy’s chef to work at Howard Johnson’s, and, after a near-fatal car accident, switching careers once again to become a charismatic leader in the revolution that changed the way Americans approached food. Included as well are forty all-time favorite recipes created during the course of a career spanning nearly half a century, from his mother’s utterly simple cheese souffle to his wife’s pork ribs and red beans.The Apprentice is the poignant and sometimes funny tale of a boy’s coming of age. Beyond that, it is the story of America’s culinary awakening and the transformation of food from an afterthought to a national preoccupation. Review Prose as joyful and rich as the authors food. Kirkus Reviews.....a delicious book...a joy. -The New York Times Book Review The New York Times Book ReviewThe real pleasure of this book is spending time with a thoughtful and sophisticated man, one whose memories and thoughts inevitably turn to food and cooking. - EpicuriousThe kind of well-prepared prose you want to devour slowly. The OregonianA well written, funny, sad, informative and always enchanting account of an incredible career. . . An instant classic. Anthony Bourdain, author of Kitchen ConfidentialA feast. People MagazinePepin writes the way most chefs wish they could cook. . . (The Apprentice) goes down like a feast. . . a worthy indulgence. Gentlemans QuarterlyAn appetizing read. The OregonianA fun chronicle of a half century of progress in the American kitchen. - Saveur - About the Author The winner of sixteen James Beard Awards and author of more than thirty cookbooks, including The Apprentice, Essential Pepin, and Jacques Pepin Quick & Simple, JACQUES PEPIN is a chef, author, television personality, educator, and artist who has starred in 12 acclaimed PBS cooking series. His dedication to culinary education led to the creation of the Jacques Pepin Foundation in 2016...
  • Book : The Ultimate Fit Or Fat - Bailey, Covert
    Precio:  $48,359.00
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    Book : The Ultimate Fit Or Fat - Bailey, Covert

    -Titulo Original : The Ultimate Fit Or Fat-Fabricante : Rux Martin/Houghton Mifflin Harcourt-Descripcion Original: With more than three million copies of previous editions in print, this classic exercise manual has shown Americans from all walks of life the route from fatness to fitness. Now Covert Bailey has totally rewritten and revised FIT OR FAT for the first time since the books original publication in the mid-1970s. His dramatically new approach to fitness incorporates the most recent scientific findings. Weightlifting, whose fat-burning potential is only now becoming fully understood, plays a large role in Baileys new program, which stresses what he calls the four food groups of exercise: aerobics, cross-training, wind sprints, and weightlifting. He also stresses the importance of intense exercise, showing readers how to build intensity into their daily programs safely and effectively. Covert Baileys ULTIMATE FIT OR FAT will not only be of interest to a new health-conscious generation but will be eagerly sought out by the millions of readers who have come to rely on the Bailey approach to keep their bodies in peak condition. Review In my little way Im going to rattle the world, proclaims Covert Bailey, who already rattled the world when he changed the way America looked at weight loss and exercise with his original Fit or Fat in the mid-1970s. Now hes back with a new spin on the Fit or Fat principles. This small book (180 pages, about 5 by 8 inches) teaches you how to get fit faster and raise your metabolism. To improve your fitness level most quickly, Bailey recommends his Four Food Groups of Good Exercise: aerobic exercise, cross training (varying your exercise choices), wind sprints (short bursts of high-intensity activity), and weight lifting. Im not burning a lot of calories while Im exercising, but my body is changing into a better butter-burning machine, he says. The purpose of my exercise is to change my chemistry. As we expect from Covert, his style is clever and feisty--the book is fun to read, and the information goes down easily. He offers some witty, memorable principles, such as The more muscle an exercise uses, the less long you gotta do it!, If youre fit, exercise long; if youre fat, go short but often, and this motto for the older exerciser: When you are over the hill--you pick up speed! He includes a body-fat test and a find-your-pace fitness test. --Joan Price From Publishers Weekly Sixty-seven-year-old fitness instructor Bailey takes a systematic, straightforward approach to lifetime physical fitness in his final contribution to the successful two-decade Fit or Fat series. Here he begins with the basic premise that the tendency to get fat has little to do with the amount or quality of food eaten and as proof points to the ineffectual long-term results of dieting. Asserting that exercise is the ultimate control of metabolism (something diet is unable to change), Bailey claims it is the amount of fat-burning muscle that determines ones ability to lose fat (though he sympathetically notes womens lesser ability to control fat due to hormones, lower muscle mass and childbirth). Instructions for simple at-home tests allow the reader to accurately measure their own body fat percentage, lean body mass, ideal weight, ideal exercise heart rate and exercise pace, giving a starting point for any future progress. Likening his weekly exercise program to the four food groups, with three to four recommended servings of aerobics, two to three servings each of cross-training and weight lifting and one to two servings of wind sprints, Bailey offers a varied menu of exercises in each category (including a special no-barbells home weight lifting chapter for the gym-phobic), stressing the pros and cons of each and warning that exercise is not effective when the body has no time to recuperate. Bailey, in no-nonsense prose, will motivate the reader with his contagiously positive outlook and personal anecdotes. (Jan.) Copyright 1999 Reed Business I...
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